Simply Delicious Egg Salad

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I’ve always been a fan of eggs. Period. All kinds. (well omelets aren’t my jam, but everything else is awesome). When summer rolls around, I don’t know why but I think of egg salad. I used to spend a lot of time at the lake, and you can take a loaf of bread and tupperware container of egg salad – toss it in the cooler – and instant yum on the boat.

It just warmed up here in KC, and due to being pregnant I am missing my eggs benedict, runny fried or poached eggs, and all that eggy delicousness. I am excited to have my 2nd child – but man this time around giving up all those fun foods is WEARING on me. So I was really really CRAVING eggs, and egg salad popped in my head. So I made it. Cheap, Easy, Fast, Delicious…boom.

I’ll toast bread and smear some egg salad on it, take the salad to work with some crackers, or eat it plain (yes, yes I will). If you like deviled eggs or egg salad – you’ll love this recipe.

Ingredients:

  • 7 eggs
  • 1 tbsp dried dill
  • 1 tbsp fresh chopped parsley
  • 2 stalks celery – chopped into very small dice
  • 3/4 cup mayonnaise
  • 1/4 cup mustard
  • 1 tbsp fresh lemon juice
  • salt
  • pepper

Directions:

  1. Place eggs in a pot of cool water
  2. Place on stove and bring to boil.
  3. Once you see rolling bubbles, put on timer for 8 minutes.
  4. When timer goes off,  remove from heat immediately and dump out the hot water/boiling water. Immediately run cold water over eggs. I usually run the cold water for about 30 – 45 seconds to ensure eggs have reduced significantly in temperature.
  5. Let sit in cold water for just a few minutes – you can get your celery and parsley chopped now.
  6. Peel eggs
  7. Chop eggs in half
  8. Place flat side down and then chop lengthwise and then crosswise – small dice
  9. Place chopped eggs into mixing bowl
  10. Add in chopped celery
  11. Add in dill and parsley
  12. Add in mayo and mustard
  13. Add 2 pinches of salt and 2 pinches of pepper
  14. With spatula, fold all ingredients together carefully
  15. Taste – add more of whatever ingredient you think it needs more of. I usually like more mayo and salt. Just follow your tastebuds!
  16. Refrigerate for at least 2 hours – to get really cold and let flavors meld.
  17. Enjoy!
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boiling eggs

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soaking in cold water

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ingredients (minus lemon)

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eggs ready for chopping!

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cutting eggs lengthwise first

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cutting eggs crosswise now

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added celery to eggs

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all ingredients in bowl – ready to mix

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all ingredients folded together

 

Restaurant Redo: Chik-Fil-A Original Chicken Sandwich

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So, I am one of those people who L-O-V-E-S the Chik-Fil-A ‘original chicken sandwich’. Don’t think I’m crazy, I promise its a large fan club I belong to. I think its just the most delicious fried chicken sammie I’ve ever had. I’ve never had a bad one, and although they aren’t healthy…I would go to the gym for an hour just to not feel guilt when eating this heavenly meal. Serious goodness here.

Now, with all that being said, I am not a fan of the Chik-Fil-A company. Their beliefs on homosexuality do not align with mine, and for this reason I choose not to purchase from their establishment. I’m not trying to make some big political statement here, its just my point of view and we live in a free country, this is my blog, and my opinion…so that’s that. Enough said.

So, if I don’t GO to Chik-Fil-A…how on earth can I continue to eat that yummy sandwich I love so much? Well, hunt down a recipe online and make it for yourself! 🙂

INGREDIENTS:

  • 4 skinless, boneless chicken breasts
  • freshly ground pepper
  • 1  egg
  • 1/2 cup nonfat milk
  • 3/4 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1 tablespoon milk powder
  • 1.5 tbsp powdered sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1 cup pickle juice
  • 4 soft hamburger buns
  • Peanut oil or similar oil for frying. We use a Crisco blend.

DIRECTIONS:

  1. Trim fat from chicken breasts.
  2. Pound each chicken breast to 1/2 to 1/4 inch thickness. Make sure its evenly pounded or your chicken will cook unevenly and you’ll have to put it back in the oil. 😦
  3. Pour all pickle juice minus 1 tbsp into a dish with a tight fitting lid.
  4. Place chicken breasts in the marinade and put in fridge for at least 1 hour.
  5. While chicken is marinating, whisk both flours, milk powder, powdered sugar, paprika, pepper, dry mustard and baking soda in a med-large mixing bowl or shallow dish.
  6. Whisk eggs, milk, 1 tbsp pickle juice & water in another med-large mixing bowl or shallow dish.
  7. Heat oil to 325 degrees. You can use a deep fryer or you can put about 2 inches in a dutch oven. Just be sure oil is to the right temp and stays at this temp while frying.
  8. Pull chicken breasts from refrigerator and let sit for approximately 30 minutes to warm up a bit.
  9. Pull one chicken breast at a time from the pickle juice, dredge in the egg mixture, then dredge in the flour mixture.
  10. Place in dutch oven or deep fryer. Continue until you have reached max capacity in your pan or fryer.
  11. Cook at 325 degrees for about 5-6 minutes. Be sure to keep an eye on the color, if it starts to turn very dark pull out of oil. It will darken and firm up a bit after you pull it from the oil.
  12. Place on plate with paper towels to dry/cool.
  13. Continue until all chicken is cooked.
  14. Serve on toasted buns sliced pickles – for the true original sandwich. I served mine with the option of mustard or mayo.
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4 chicken breasts ready for pounding

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Chickens in plastic wrap ready for pounding

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Chickens in pickle juice for marinating

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Fry station: chicken breast in pickle juice, egg mixture, flour mixture and paper towels on paper

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Dredging chicken breast in egg mixture

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Dredging chicken breast in flour

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Pulling chicken from oil – placing on paper towels to dry

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Delicious fried chicken breasts

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Toasting my buns

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Final product!

Tuna Salad with Dill and Jalapeño

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 So its pouring snow here in Kansas City, and I am having a snow day! First off, snow days aren’t what they used to be. Unfortunately today I didn’t play in the now, eat grilled cheese w/ tomato soup, nor did I drink hot chocolate.  But I did stroll down memory lane a bit when I made tuna salad today. My family often made tuna salad and they lovingly called them ‘tuna bombers’. I think the term stemmed from us packing so much salad on the bread it was going to be a ‘gut bomb’. Yeah – we are weird.

Tuna salad isn’t anything fancy, but its a staple at our house now. I always have the ingredients for it and we make it a lot.  I love it. I take it work since I usually eat at my desk, my husband loves it, you can put it on sandwiches, green leaf salads, pasta salad, eat it w/ crackers, eat it by itself, whatever! If its going to be a staple, then it should be delicious right? So I took that tuna salad from my childhood and pumped it up a bit. I think its delicious and hope you do too. 🙂

Snowy Tuesday that started us down the tuna salad path

INGREDIENTS:

  • 2 cans of albacore tuna in water
  • 3 large eggs
  • 3 tbsp diced pickled jalapeños
  • 3 diced pickle slices (I use the long sandwich slices or you can use 2 large spears. The slices are easier to get an even dice)
  • 2 green onions sliced into extremely thin rings (only use the section from the white base halfway up the stalk – using more of the white part than the green)
  • 3 tbsp light mayo
  • 3 tbsp yellow mustard
  • 1 tbsp dried dill
  • 1 tsp ground black pepper
  • 1/2 tsp salt + more on hand for final seasoning

DIRECTIONS:

  1. Boil the 3 eggs until hard boiled. Put eggs into cold water and once the water begins to boil, set timer to 7 minutes. Keep boil at a soft rolling boil to ensure eggs don’t crack in the process.
  2. Pull eggs off heat at 7 minute boiling mark and leave in water for 3 more minutes. Dump out most of hot water and run lukewarm water over eggs until they are cool enough to handle.
  3. Starting with one egg only, peel and slice in half to ensure the eggs are done. chop and set aside.
  4. If eggs are done, chop and set aside.
    • If eggs are not done, toss other eggs into microwave for no more than 15-30 seconds to ensure they are done. After 7 boiling minutes they should just need a bit of a push.
  5. Strain canned tuna from water, and put into bowl. Using a fork, break apart large chunks.
  6. To the tuna add the chopped green onion, pickle and jalapeno.
  7. To the bowl add the remaining ingredients – mayo, mustard, salt, pepper, dill.
  8. Mix well and taste. Tuna salad is great since you cant really mess it up. Add any more ingredients you aren’t tasting or you would like to taste more of.
  9. Cover and refrigerate for at least 1 hour.
  10. If serving a sandwich, toast the bread and load up with tuna salad.

Enjoy!

Ingredients

Step 1: Boiling eggs

Step 3 – checking for doneness

Step 3 – chopping eggs

Step 5: Tuna out of can, strained and broken up.

Chopping green onions

Step 6: Adding green onion, pickle & jalapeno

Step 8: Mixed tuna salad – time to refrigerate!

Step 10: Sandwich presentation